According to American's Test Kitchen this is the perfect chocolate chip cookie.  It definitely is the best tasting one that I've made.

Ingredients:

1 3/4 cups (8 oz.) all-purpose flour
1/2 tsp of baking soda
14 Tbsp unsalted butter
3/4 cup packed (5 1/4 oz) dark brown sugar
1/2 cup (3 1/2 oz) granulated sugar

1 teaspoon sea salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups of semisweet chocolate chips
Optional:  3/4 cup of walnuts

Directions:

  Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl:  set aside.
  Melt 10 Tbsp. butter in 10-inch skillet over medium-high heat.  continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1-3 minutes.  Transfer browned butter to a second large heatproof bowl.  Add remaining 4 Tbsp. butter and stir until completely melted.
  Add both sugars, salt, and vanilla to melted butter, whisk until completely melted, whisk until fully incorporated.  Add egg and yolk; whisk until mixture is smooth with no sugar lumps remaining about 30 seconds.  Let mixture stand for 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.  Using rubber spatula, stir in flour misture until just combined, about 1 minute.  Stir in chocolate chips & nuts.  Give dough a final stir to ensure no flour pockets remain and ingredients evenly distributed. 
  ( The original recipe says to work with 3 Tablespoon of dough and roll into balls and place 2 inches apart on prepared baking sheets making 16 cookies)
   I used 1 1/2 Tablespoon of dough making 32 cookies.
  Bake 1 sheet at a time until cookies are golden brown, still puffy and edges have begun to set but centers are soft.  10-14 minutes (for 3 Tbsp. cookies), rotationg backing sheet halfway through baking.  Transfer baking sheet to wire rack; let cookies cool to room temperature before serving.